Chicken Chasseur

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“This is a nice elegant meal to serve. The flavor improves in the refrigerator. I use thigh meat because it has a rich flavor, and it stands up to the braising process. I also remove the skin, just because it looks better in the finished product. You may use about 1 Tbsp. of butter with the olive oil if you prefer that flavor.”

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Top Review by

Miss Annie, this was a great dinner tonight. I used skinless thighs, brandy, dried tarragon and the parsley. I didn't think I liked tarragon too much, but am now converted!
I was able to reduce the oil by half with no problems, and after tasting the finished dish before serving, I added a further 2 teaspoons of tomato paste, and loads of freshly ground black pepper.

Top Review by

8

people discussing

Miss Annie, this was a great dinner tonight. I used skinless thighs, brandy, dried tarragon and the parsley. I didn't think I liked tarragon too much, but am now converted!
I was able to reduce the oil by half with no problems, and after tasting the finished dish before serving, I added a further 2 teaspoons of tomato paste, and loads of freshly ground black pepper.